Motormouth From Ipoh – Asian Food & Travel Blog

Klang-style of Hokkien claypot Bak Kut Teh – A pot full brimming with pork of all cuts, you can have literally the whole pig in there, save the ears (never heard of, but not impossible) and tail.

Another feather in the cap, please? Not rounding off this best-of series of Klang bak kut teh YET, but this new addition to the list is a hidden gem begging to be shared.

Although I have heard about this BKT (“bak kut teh” for short) place at the very prominent Hokkien Association building in Klang for awhile now, somehow the commercialization effect (re-branded as Yeoh’s Bah Kut Teh, complete with a website – www.bahkutteh.com) got me skeptical and giving this a miss.

You know lah … even when Mo Sang Kor and Pao Xiang expanded beyond their capacity, the QC dropped to impossible lows, and I only visit Mo Sang Kor’s Pandamaran branch, no other.

So how did this fare against the likes of Seng Huat, Mo Sang Kor and Teluk Pulai? Read on for the meaty insight ….

Don’t expect air-conditioning, proper laminated menus or even doors. But this is as GOOD as it gets. Semi al fresco style with boiling kettles on mobile gas canisters.

No, you don’t pay service charge here. So you wash your own utensils and make your own tea. Seriously, would you expect anything less? (This is the traditional mode of operation in BKT outlets in Klang, though the flashier ones do without the DIY portion nowadays.)

Locating this outlet was not hard. As you come from Federal Highway passing by the toll, you will see Centro Mall (with Citibank, Neway) on your left. Then next to that would be V Garden Restaurant, and the huge green roofed structure resembling a temple would be the Hokkien Association Building.

But don’t march in and expect BKT to be served there lah … It IS an operational association office after all, and the food stall is BEHIND the building. Enter from the same gate on the outside, then proceed to the back. Ample parking space for all, and the eatery possesses a very down to earth, humble quality to it.

More like blended instead of chopped, the cili padi (those killer bird’s eye chillies) has this clever touch of being more consumer-friendly, especially if you’re one who dreads extremely spicy food.

Not as thick, robust and unmistakably herbal like the traditional version served in bowls (Seng Huat, Mo Sang Kor), but for a claypot version, this one trumps even Teluk Pulai’s.

Arriving slightly earlier than lunch hour, this place was thankfully still rather vacant. The same could not be said 20 minutes later, when the place was swarmed by BKT lovers for lunch. Almost full house at the end of our brunch.

The usual offering; but they do offer BKT in bowls or claypot. Usually, I’d settle for BKT in bowls, for I prefer the barebone version of the herbal meat soup; rather than the version in claypot with beancurd sheets (fu chuk), mushrooms, chicken feet (!) and what-nots.

But since this place is popular (and started with the claypot version, if I am not wrong … and they’ve been in business for more than 20 years now!) for their claypot BKT, why not?

Steamed Beancurd in soy sauce and oyster sauce, with fried shallots, red chillies and scallions.

And this proved to be a worthy endeavour. Soup was a good, lighter but still aromatic one punctuated with herbal tones and thankfully without the thirst-inducing effect hours later. Meaty cuts of pork (we requested for lean meat, ribs and ‘sai kuat’ (small bones, literally) were served and they did not skimp on the portions.

Yes, they did include button mushrooms, beancurd sheets and mushroom, as well as iceberg lettuce which I separated almost immediately after served. Hate limp, soggy greens in the soup … but that’s just me. The plate of ‘you tiao’ or dough fritters came complimentary but not impressive by a far margin. Just, simple to-be-dunked sides.

The silken smooth tofu came steamed with soy sauce (which was slightly salty from the addition of oyster sauce though), and provided more protein than already supplemented by the porky parts. You can also opt for vinegar pork trotters or simple, blanched greens with oyster sauce, if you’re keen on trying a variety of dishes instead.

To wash away the SINS? Best for a BKT meal is ‘Tit Kuan Yin’ for its ‘fat/oil-removal’ characteristic.

They have a branch in HONG KONG, of all places. Take note if you’re craving for BKT when on holidays. But if you’re in Hong Kong, why should you?!

Heard that Teluk Pulai’s quality has dwindled considerably. Last I visited, yes. Somehow the Midas touch was all but gone. But they still served pretty much the BEST BKT rice (drizzled liberately with shallot oil and maybe a dash of lard oil, then sprinkled with crispy fried shallots and optional black soy sauce to complete the mix), yet the soup was not as punchy as the previous tries.

Maybe this palate has been spoiled by the other versions?

Look for this building, on the main road leading to Klang town.

For the other reviews, go through this post – Famous Klang Bak Kut Teh Restaurants. Not complete by a marginal shot, but worth a read if you’re new to the concept of eating bak kut teh either the wet OR dry version or the difference between Teo Chew or Hokkien BKT.

YEOH’S BAH KUT TEH (HOKKIEN ASSOCIATION BUILDING) (non-Halal)
Jalan Batu Tiga Lama,
41300 Klang, Selangor, Malaysia.
Tel No : +603-3341 7551/+6012-312 2755
For the MAP, refer to their website by clicking on the link above.